In another bowl, mix all wet ingredients (oil through vanilla extract). Be sure to make the flax egg before – do NOT add the flax seed and water as separate ingredients!

Pour wet ingredients into the dry until just blended. Do not overmix – a lumpy batter is ok! Overmixing will lead to dry and tough muffins.

Spoon batter into muffin tins, filling about 2/3 way full.

Bake for about 12-18 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let them sit for 5 minutes in the tin, then transfer to a wire rack and allow to cool.

Variation:Cinnamon-Sugar Doughnut Muffins

Directions:

Follow the above directions all the way through to the baking.

While the muffins are baking, melt the 2 tbsp. butter (or margarine).

In a shallow plate, combine the 3 tbsp. of sugar and 1 1/2 tsp. of cinnamon.

Once they are finished baking, allow the muffins to sit for a few minutes in the tin, until you can handle them (and are sure you won’t get burned!).

Remove the paper liners from each muffin, brush with the melted butter, and roll in the cinnamon-sugar mixture (top, sides, and bottom) until everything is covered.

Allow to cool on a wire rack.

Variation:Jam Doughnut Muffins

Directions:

Follow the first set of directions (for the regular Doughnut Muffins) all the way through step 4.

Instead of filling the muffin tin to the top, place a heaping tablespoon of batter into each liner.

Make a horizontal depression in the middle of the muffin, making sure NOT to go all the way to the bottom (otherwise the jam will run out instead of staying in the pocket you made).

Fill the depression with jam (I would say about 1/2 tsp. per muffin) and cover with another heaping tablespoon of batter, or enough to make the batter come 2/3 the way up the tin.

Bake as stated above, for the same amount of time.

These muffins are especially good with the cinnamon-sugar coating!

Notes:– If you don’t have buttermilk around your house, here is an easy alternative: in a glass measuring cup, pour 1 tbsp. white vinegar. Add enough milk to fill the measuring cup to the 1 cup line. Mix well, and use as needed (so, in this recipe, you’d only use 3/4 cup).– This recipe might very well be made dairy-free by using margarine instead of butter. I’m not sure how well making “buttermilk” with the above alternative would work with soy, rice, or almond milk, but it’s worth a try. If anyone gives it a go, let me know!– I used strawberry and grape jams – the strawberry was my favorite, but I bet raspberry would be great, too.– Let me know if you have any questions! I hope you enjoy them! 🙂